Abstract
IN a previous letter1 it Was pointed out that when glucose is fermented by yeast, the release of hydrogen ions into the external solution can be greatly increased when buffering is avoided and the external potassium chloride concentration is much raised.
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References
Conway, E. J., and O'Malley, E., NATURE, 153, 555 (1944).
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CONWAY, E., O'MALLEY, E. Formation of Hydrogen Ions in High Concentration by Ordinary Baker's Yeast. Nature 153, 652 (1944). https://doi.org/10.1038/153652a0
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DOI: https://doi.org/10.1038/153652a0
